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Opera Singer in the Kitchen

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Fourth of July Banana Bread Pancakes

by 6 Comments

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Who said you couldn’t have a festive breakfast? You definitely need to make these this weekend.


I have had 3 ugly bananas staring at me in the fridge and I just did not simply want to freeze them. They asked to be used wisely and in a different way.


One of the blogs I like to frequently visit is Jessica’s at How Sweet It Is. She has a great personality and she really presents yummy eats. If you like banana bread but can’t wait the 1 hour plus baking time, these pancakes are for you. They are so easy!


Granted, I have yet to perfect my own pancake recipe, but these were delicious. I opted out using the glaze she made for her pancakes and served it with fresh strawberries and blueberries and drizzled it with dark amber agave nectar. If you want to try Jessica’s Vanilla Maple Glaze, check out her site. I halved her pancake recipe since it we are only 2 people in the house but the original recipe makes 12 pancakes.


These were SOOOOO good. I am glad I can finally put my non-stick griddle to use that we bought during Black Friday last year. It has come in VERY handy.


After adding the fruit on these pancakes it is like having a fruit salad with your pancakes and your day is complete. Have tons of strawberries and blueberries on hand? Use it for this breakfast. Your company will thank you for it!


Well, I am off with my day. I have a WHOLE meal to cook for company tonight….rhubarb cobbler is in my future. I am also planning for company this weekend.  My mother is coming in for more than 2 weeks! I love having visitors and entertaining.


Have a great day ya’ll!

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Fourth of July Banana Bread Pancakes
adapted from How Sweet It Is
makes 6 pancakes -serves 2 (original recipe makes 12)

1 cup whole wheat pastry flour
1 teaspoon baking powder
1/8 teaspoon salt
1/8 cup brown sugar
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1/2 teaspoon vanilla extract
1/3 cup So Delicious Coconut Milk (or other non-dairy milk)
1 1/2  large ripe bananas, mashed
2 Tablespoons Earth Balance margarine, melted
 Toppings
1/2 cup strawberries, sliced
1/2 cup blueberries

In a large bowl, combine flour, baking powder, sugar, salt, cinnamon, and nutmeg in a large bowl. Measure out the milk and add the vanilla extract to it. Whisk together the dry ingredients and add in milk and vanilla, stirring to combine. The mixture will still be dry. Add in mashed bananas and mix. Add in melted butter and stir until batter is somewhat smooth.
Option: if you want thinner pancakes, add 2 to 4 Tablespoons additional milk.
Heat a skillet or grilled on medium heat.
Using a 1/4 cup measure, spoon batter into rounds and cook until bubbles form on top – about 2-3 minutes. Flip and cook for a minute or two more. Repeat with remaining batter. Serve hot with margarine and nectar. Serve 3 pancakes per each plate and divide fruit between each plate.

 
Note: if you don’t have/can’t find whole wheat pastry flour, use 1 cup of regular whole wheat and 1 cup of all purpose. Or 2 cups of all purpose.

  • Uh, could you please double the recipe and invite me over next time you make these? YUMMO!

  • Pamela

    Wait, wait … stop the train … strawberries, blueberries, bananas, brown sugar, nutmeg, and SO Delicious Coconut Milk? This is like fireworks in my mouth! Thank you for sharing this recipe!

  • I have to work all weekend, including the holiday so if you want to send a few my way…I’m just sayin’.

  • I love the idea of adding nutmeg and cinnamon to the batter – yum!

  • kirsten

    PANCAKES!! are my weakness.

  • Torviewtoronto

    delicious looking colourful pancake